I loved all of the squash inspired options on the menu, and the server said I could substitute pumpkin risotto for the polenta listed to come with the salmon entree.

My father (the carnivore) chose the short ribs, and loved the dish – especially with baby carrots, which were roasted and incredibly sweet.

My mother’s salmon, with the polenta:

We both had a chocolate sampler included with our dinners, and my dad opted out of dessert – even though they all sounded incredible, especially the “deconstructed” carrot cake described by our server: buttery spice cake, rum soaked pineapple, beer soaked raisins, goat cheese cream cheese frosting, and sweet/spicy roasted nuts. Next time, for sure! This was the only course I didn’t LOVE.

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